tag:blogger.com,1999:blog-60610162746586450102024-03-18T20:49:17.870-06:00Baking in the BackwoodsRecipes from my kitchen in the backwoods of western Wyoming.DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-6061016274658645010.post-42230123006456892722024-03-14T14:19:00.005-06:002024-03-14T14:22:39.194-06:00Chicken and Stuffing Casserole ala ~DKBB~<div style="text-align: left;"><div style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 14pt; line-height: 107%;">Chicken and Stuffing Casserole ala ~DKBB~</span></b></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;">(original
recipe from <a href="http://www.thepioneerwoman.com/">www.thepioneerwoman.com</a>)</div>
</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"><o:p> </o:p></span><br /><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">¾
cup salted butter, divided</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGPsir7lJ9Zl-a1tEaVtRBLhdsa_eHU2__GXBZxDWyMWq0AFpjOhSHlRrwP_-P4s6M2Te2qdZo7f7R2yTO9DSp8cfl7i2SPiQYOgNsDaHERmFt-La1ZHARm_bM8Ns8W3khs9iCQ5WJY4lfpVTBGas22IFLOlnLf1uB4qsliLLGN1kBxywTWz2Ak1NYcIP/s1200/chicken-and-stuffing-casserole-recipe-1-1660593161.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGPsir7lJ9Zl-a1tEaVtRBLhdsa_eHU2__GXBZxDWyMWq0AFpjOhSHlRrwP_-P4s6M2Te2qdZo7f7R2yTO9DSp8cfl7i2SPiQYOgNsDaHERmFt-La1ZHARm_bM8Ns8W3khs9iCQ5WJY4lfpVTBGas22IFLOlnLf1uB4qsliLLGN1kBxywTWz2Ak1NYcIP/w200-h200/chicken-and-stuffing-casserole-recipe-1-1660593161.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">photo from thepioneerwoman.com</span></td></tr></tbody></table></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">1 cup chopped onion<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">1 cup chopped
celery<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">1 cup chopped
carrot<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">½ cup Wondra (or all-purpose) flour<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">4 c. chicken
broth, divided<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">2 to 3 12.5
oz. cans shredded chicken breast<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">1 to 1½ cups
frozen peas<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">½ cup heavy cream<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">1 tsp. dried thyme
leaves<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">¾ tsp. salt<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">½ tsp. black
pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">½ tsp. white
pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">¼ tsp. ground turmeric<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">12 oz. savory herb
or chicken stuffing mix<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">1½ tsp. dried
parsley</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"><o:p><br /><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Preheat oven to
375°F.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">In a Dutch oven,
melt 3 Tbsp. of the butter over medium-high heat; add the onion, celery, and
carrot and cook until the vegetables are beginning to soften; sprinkle the
flour over the vegetable mixture and cook, stirring frequently, for 1 minute.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Gradually stir in
2 cups of the chicken broth; bring to a boil, then reduce the heat to
medium-low and simmer, stirring often, for about 5 minutes; stir in the chicken
(with the water it’s packed in), peas, cream, thyme, salt, pepper, and turmeric;
return to a simmer and cook for at least 3 minutes more (cook until it thickens
significantly, adding more flour if needed).</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Melt the remaining
3 Tbsp. butter in the microwave; stir it into the stuffing mix along with the
remaining broth (add broth a bit at a time, you might not need all of it); let
this stand for a few minutes so the stuffing mix can absorb the broth/butter (this should be well-soaked but not squishy).</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Spray a 13-by-9-inch
baking dish with nonstick spray and pour in the chicken mixture; top chicken
mixture with stuffing mixture (by the spoonful, covering the top as evenly as
possible).</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">To avoid a mess in
your oven, place the baking dish on a cooking sheet with sides; bake 30 to 35
minutes, until golden brown on top and bubbly around the edges.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Sprinkle with
fresh chopped parsley before serving, if desired.</span></li></ul></o:p></span></div>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-14544125928600460012024-01-20T18:38:00.002-07:002024-01-20T18:41:02.234-07:00Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~<div style="text-align: center;"><span style="font-size: medium;"><b>Biscuits & Sausage Gravy Breakfast Casserole ala ~DKBB~</b></span></div><div style="text-align: center;"><span style="font-size: x-small;">(original recipe from <a href="http://www.carlsbadcravings.com/">www.carlsbadcravings.com</a>)</span></div><div style="text-align: center;"><br /></div>INGREDIENTS:<br /><br /><div><u>Sausage Gravy </u><br />½ lb. ground bulk pork sausage (maple or sage) <br />2 Tbsp. + ½ tsp. flour (I use Wondra) <br />1¾ cups milk <br />½ tsp. beef bouillon (I use Better Than Beef bouillon) <br />½ tsp. each garlic powder, dried parsley <br />¼ tsp. onion powder <br />⅛ tsp. each ground sage, salt, pepper <br />Smidgen each dried thyme, red pepper flakes <br /><br /><u>Eggs </u><br />3 eggs <br />¼ cup milk <br />¼ tsp. each paprika, ground mustard <br />Smidgen each salt, pepper <br /><br /><u>Biscuits and Cheese </u><br />1 5-count can Pillsbury Grands biscuits (if you can’t find the 5-biscuit size, use the full size and only cut up 4 or 5 biscuits, baking the rest later) <br />½ cup shredded sharp cheddar cheese <br />½ cup shredded Monterrey Jack cheese <br /><br />INSTRUCTIONS:<br /><ul style="text-align: left;"><li><i>Prep</i>: Preheat over to 350°F; spray 8x8 baking dish with non-stick cooking spray. </li><li><i>Par-Bake Biscuits</i>: cut each biscuit into 8 pieces; evenly space ½ the biscuits pieces on a baking sheet lined with parchment paper; bake for 8-10 minutes, then remove from oven. </li><li><i>Egg Mixture</i>: In bowl (or liquid measuring cup), whisk together all egg ingredients. Set aside. </li><li><i>Make Sausage Gravy</i>: In a medium skillet, cook and crumble the sausage over medium-high heat; once browned, reduce heat the medium, sprinkle with flour, and cook for 3 minutes, stirring constantly; reduce heat to low and pour in the milk slowly, stirring constantly; stir in the beef bouillon and seasonings. </li><li><i>Thicken Gravy</i>: Bring to a simmer, stirring often until it thickens (8-10 minutes); taste and season with additional salt, pepper, and/or red pepper flakes as desired. Set aside. </li><li><i>Assemble</i>: Put the par-baked biscuit pieces in the bottom of the prepared baking dish and pour the egg mixture over all, then top with ½ of the cheese; evenly pour 1¼ cup of the sausage gravy over this (reserving the remainder for later); add the remaining unbaked biscuit pieces evenly spaced over the top. </li><li><i>Bake</i>: Bake uncovered at 350°F for 2-25 minutes or until eggs have set and top biscuits are golden (internal temperature should be 160°F). </li><li><i>Add Remaining Gravy</i>: The remaining gravy will likely have thickened, so stir in additional milk as needed as it reheats; remove casserole from oven and top with remaining gravy and cheese; return to oven and bake an additional 5ish minutes to melt the cheese. </li><li><i>Rest</i>: Let the casserole rest for 10 minutes before serving; garnish with fresh parsley if desired.</li></ul></div>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-60411567061841266002024-01-14T11:55:00.004-07:002024-01-14T11:56:06.744-07:00<p></p><div style="text-align: center;"><b style="font-family: "Times New Roman", serif; font-size: 14pt;">Chinese Braised Daikon Radish ala ~DKBB~</b></div><span style="font-family: "Times New Roman", serif;"><div style="text-align: center;">(original
recipe from <a href="http://www.omnivorescookbook.com/">www.omnivorescookbook.com</a>)</div><div style="text-align: center;"><br /></div></span>1 Tbsp. vegetable oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32I0hhiQk1TqGUgbCMo4cbf0DBDp40o7_3nduSjvk-1vEyXMOsaBfAYhsAspzl-lQIdj6ujmwLy0BOKcmq3CKOWlCGqCUBS5uxws5WixCvQqaPLGCtst6DyvRTKGgpZgXOen8OjlRy8RHyjRoYg9N5boYcGS-5Us6F7ryuGDI0yk982gU2JCKTIy73fz6/s2584/IMG_4416.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2380" data-original-width="2584" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32I0hhiQk1TqGUgbCMo4cbf0DBDp40o7_3nduSjvk-1vEyXMOsaBfAYhsAspzl-lQIdj6ujmwLy0BOKcmq3CKOWlCGqCUBS5uxws5WixCvQqaPLGCtst6DyvRTKGgpZgXOen8OjlRy8RHyjRoYg9N5boYcGS-5Us6F7ryuGDI0yk982gU2JCKTIy73fz6/w200-h184/IMG_4416.jpg" width="200" /></a></div>2 green onions, chopped <br />1 tsp. ginger <br />1lb. ground meat (beef, pork, chicken, or turkey) <br />2 tsp. Doubanjiang, or Gojuchang, paste <br />2 lb. Daikon radish (sliced and quartered) <br />2 cups chicken stock (or vegetable stock or water) <br />1 Tbsp. soy sauce <br />1 Tbsp. Shaoxing wine (or dry sherry) <br />1 Tbsp. sugar <br />1/8 tsp. Chinese 5-spice powder <br />¼ to ½ tsp. red pepper flakes to taste <br />¼ tsp. fine sea salt, or to taste<br /><ul style="text-align: left;"><li>Heat a medium-size Dutch oven (or heavy-duty pot) over medium heat until hot; add oil; add green onions and ginger; cook for 1 minute to release flavor. </li><li>Add ground meat; cook until no pink remains; add doubanjiang or gojuchang and mix in well so the meat is evenly coated, then add the radish; cook and stir to mix well. </li><li>Add the wine, chicken stock, soy sauce, sugar, 5-spice, and pepper flakes; cook over medium high heat until it comes to a boil; reduce heat to medium low and simmer 15-20 minutes, or until radish is tender; add salt to taste. </li></ul>Serve with steamed rich or by itself.DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-13369445324760795022024-01-13T16:50:00.001-07:002024-01-13T16:50:14.639-07:00Pappardelle Pasta with Italian Sausage ala ~DKBB~<div><div style="text-align: center;"><b><span style="font-size: medium;">Pappardelle Pasta with Italian Sausage ala ~DKBB~</span></b></div><div style="text-align: center;">(original recipe & photo from <a href="http://www.spendwithpennies.com/">www.spendwithpennies.com</a>)</div><br />8.8 oz. dry pappardelle pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7Wrlx1TN8Jk-VGk5sa0VqN2_KQFXm9fI9bNJmRifq3aijxpySfXpKljQ_G6g5KmSQsWZt0zmPL0XkwrD8ZSZitYJFqV4A4YPDxznrsDg_wzeMRwWvnMe9c8_rJnyFgAB-aV5MoCVifMxv8h3qSNWpP2uOIy9U1OiYudZ73hLK54GeVi2MUl-BhXgCx4W/s1050/Pappardelle-with-Italian-Sausage-SpendWithPennies-4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1050" data-original-width="700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf7Wrlx1TN8Jk-VGk5sa0VqN2_KQFXm9fI9bNJmRifq3aijxpySfXpKljQ_G6g5KmSQsWZt0zmPL0XkwrD8ZSZitYJFqV4A4YPDxznrsDg_wzeMRwWvnMe9c8_rJnyFgAB-aV5MoCVifMxv8h3qSNWpP2uOIy9U1OiYudZ73hLK54GeVi2MUl-BhXgCx4W/s320/Pappardelle-with-Italian-Sausage-SpendWithPennies-4.jpg" width="213" /></a></div>1 lb. Italian sausage <br />2 Tbsp. olive oil <br />½ onion, chopped <br />2 cloves garlic, minced <br />1½ Tbsp. tomato paste <br />1-2 tsp. red pepper flakes <br />1 (or more) Tbsp. Italian seasoning <br />2 tsp. basil <br />1/3 cup red wine <br />1 14 oz. can crushed tomatoes (or you can use diced tomatoes) <br />½ tsp. sugar <br />½ tsp. salt <br />½ tsp. cracked pepper <br />1 cup pasta water (reserved) <br />Grated cheese of your choice (I use Parmigiano Reggiano) <br />Fresh basil, chiffonade<br /></div><div><ul style="text-align: left;"><li>Bring a large pot of water to a boil to cook the pasta. </li><li>While the water is heating, add olive oil to a large pan/skillet. </li><li>Once the oil is hot, add the sausage and brown until it is not longer pink; break it up well as it cooks (you don’t want chunks of meat). </li><li>Add onions and garlic to the browned sausage; sauté for 1 minute. </li><li>Add tomato paste, Italian seasoning, and red pepper flakes; cook for another minute and let the tomato paste caramelize. </li><li>Deglaze the pan by adding the wine and scraping the bottom to release any brown bits; let the wine cook to half the quantity (and to where you can’t smell the alcohol any longer). </li><li>Add tomatoes, salt, sugar, and pepper; reduce heat, cover, and let cook for 5-6 minutes. </li><li>By now the water for the pasta should be boiling; add a little salt and the pasta; cook per pasta package instructions; when the pasta is done, drain it, reserving 1 cup of the pasta water. </li><li>The tomato meat sauce should be well incorporated now, and you should see a thin layer of fat on the top; taste and add more seasonings per your taste. </li><li>Toss the cooked pasta along ½ cup of the pasta water (add the other ½ cup only if you feel it necessary). </li><li>Garnish with grated cheese and fresh basil, tossing well to incorporat<span style="font-family: "Times New Roman", serif; font-size: 12pt; text-indent: -0.25in;">e.</span></li></ul></div>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-42940594674172674292023-11-03T21:29:00.006-06:002023-11-03T21:30:23.344-06:00Daikon Radish with Chicken ala ~DKBB~<div style="text-align: center;"><b><span style="font-size: medium;">Daikon Radish with Chicken ala ~DKBB~</span></b></div><div style="text-align: center;">(original recipe from zoukncook)</div><div style="text-align: center;"><br /></div>1 medium daikon radish <br />4 boneless chicken thighs <br />½ tsp. chili flakes <br />1 Tbsp. vegetable oil <br />1-2 minced garlic clove (the hotter the garlic, the better) <br />1 tsp. sesame oil <br />Chopped green onions (optional) <br /><br />Sauce: <br />1 cup chicken stock <br />1½ Tbsp. soy sauce <br />1 Tbsp. sake <br />1½ tsp. sugar <br />¼ tsp. rice vinegar <br />¼ to ½ tsp. white pepper<br /><ul style="text-align: left;"><li>Peel daikon and cut into ½-inch half-moons. </li><li>Cut chicken into ½- to 1-inch pieces. </li><li>Heat oil in large sauce pan OR wok; add daikon and chicken and sauté over high heat; stir in minced garlic, chili flakes, and white pepper. </li><li>Add in all ingredients for the cooking sauce; cook all over medium heat, constantly skimming off fat (if needed). </li><li>When sauce has nearly evaporated, sprinkle with sesame oil; remove from heat and serve over rice. </li><li>Garnish with green onion, if desired.</li></ul>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-25129652066942751012023-10-11T20:52:00.001-06:002023-10-11T21:08:29.072-06:00Lasagna Soup ala ~DKBB~<h2 style="text-align: center;">Lasagna Soup ala ~DKBB~<br /><div><span style="font-weight: normal;"><span style="font-size: x-small;">(original recipe from tasteofhome.com)</span></span></div></h2> Olive oil <br />1 yellow onion, chopped<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOrtK2HGWXGMOjyx5IyUXARPiRlHz4dGVKhmVr-d0e12W3w0gN2yyupJqzGkYNKSXn1gTyS6z_LaKnaD_W4sxICE1SkuU7ogVPDysQukAAQflQnJb2ZZKiNgvyPDP1uRVOnns8QYDFgfBF42rnn3DfZZI2XFGJfac6fcUcYLRFFSk8N7KOuAu68UwoDnV/s2048/F8NBBXLbAAAl4b9.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1996" data-original-width="2048" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOrtK2HGWXGMOjyx5IyUXARPiRlHz4dGVKhmVr-d0e12W3w0gN2yyupJqzGkYNKSXn1gTyS6z_LaKnaD_W4sxICE1SkuU7ogVPDysQukAAQflQnJb2ZZKiNgvyPDP1uRVOnns8QYDFgfBF42rnn3DfZZI2XFGJfac6fcUcYLRFFSk8N7KOuAu68UwoDnV/w200-h195/F8NBBXLbAAAl4b9.jpg" width="200" /></a></div>2 cloves of garlic, minced <br />½ lb. ground beef <br />½ lb. Italian sausage <br />Pinch of oregano (and/or any other spices you prefer, such as Italian seasoning, basil, etc.)<div>Salt and cracked pepper <br />2 Tbsp. tomato paste <br />2 cups marinara sauce <br />3 cups chicken broth <br />½ cup heavy cream <br />½ box of lasagna noodles <br />½ cup parmesan cheese or Parmigiana Reggiano<div>Rind(s) from Parmigiana Reggiano<br /><div>¼ cup fresh basil, chopped <br />Ricotta cheese</div><div><br />Heat the oil in a deep pot over medium heat, add chopped onions and sauté for 5-7 minutes; add garlic, ground beef, sausage, salt, and pepper, along with any seasoning(s) you want; cook for another 5-7 minutes, until the meat is browned. <br />To the same pot, add the tomato paste, marinara sauce, chicken broth, heavy cream, and cheese rind; stir and bring to a boil. <br />Break the lasagna noodles into medium-sized pieces and add to the boiling pot; stir occasionally and let cook for around 10 minutes or until the noodles become al dente. <br />Once the pasta is al dente, add the cheese and stir; remove the cheese rind; serve in bowls, topped with dollops of ricotta and fresh basil.<br /> </div></div></div>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-20503092401033291642023-10-10T17:43:00.002-06:002023-10-10T17:43:35.665-06:00<p></p><div style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Black Garlic Pappardelle Pasta ala ~DKBB~</span></b></div><span style="font-family: "Times New Roman", serif;"><div style="text-align: center;">(original
recipe from <a href="http://www.cookingontheweekends.com/">www.cookingontheweekends.com</a>)</div></span><p></p>
<p class="MsoNormal" style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtK-digO6b8PeZZPPoJVOyEo2M7uRlSFv-8_KKa77hyphenhyphen89RrmtDvM1X4PpUDZ0jkGJYy-SHb3n81jN0CfejEggrSnuT91RpBBiPmn7SE3ERloz7gajwrfV07VB2wN2w0e_K2ID5bIfJibcdvnK6Q9ooAMfaWyKd6T5lrad9oefttxo8evMJpVKkqIMWwId/s1800/Black-Garlic-Parpadelle.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtK-digO6b8PeZZPPoJVOyEo2M7uRlSFv-8_KKa77hyphenhyphen89RrmtDvM1X4PpUDZ0jkGJYy-SHb3n81jN0CfejEggrSnuT91RpBBiPmn7SE3ERloz7gajwrfV07VB2wN2w0e_K2ID5bIfJibcdvnK6Q9ooAMfaWyKd6T5lrad9oefttxo8evMJpVKkqIMWwId/w133-h200/Black-Garlic-Parpadelle.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">photo from cookingontheweekends.com</span></td></tr></tbody></table><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 lb. dry
Pappardelle pasta<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">¼ c. olive oil
(for the pasta and the pan)<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">¾ c. black garlic
cloves (about 3 heads)<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1-2 cloves
(regular) garlic, minced (optional)<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 c. shallots, thinly
sliced<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 c. dry white
wine<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">5 Tbsp. unsalted
butter<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Kosher salt and fresh
cracked pepper to taste</span></p>
<p align="left" class="MsoNormal" style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Cook the past in a
large pot of boiling, salted water until it’s al dente, 8 to 10 minutes (the
pasta should be tender, but with a bite); drain the cooked pasta, then toss with
a couple tablespoons of the ¼ c. olive oil and set aside.</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">If you need to,
peel the garlic and roughly chop it, keeping it in relatively large chunks.</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Coat the bottom of
a large sauté pan with the remaining olive oil and place the pan over medium heat;
add the shallots (and regular garlic, if you are so inclined) and cook until
they are soft and beginning to brown (about 4 minutes); add the black garlic
and toss with the shallots.</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Add the wine and
turn the heat to high, letting it reduce to about 1/3; add the butter and swirl
the pan around until it’s melted in the wine; season generously to taste with
Kosher salt and fresh cracked pepper.</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Add the cooked
pasta to the pan with the sauce and very gently toss everything together.</span></li></ul><p></p>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-38483863161013055802023-08-07T13:24:00.000-06:002023-08-07T13:24:02.534-06:00Easy Peach & Blueberry Galette ala ~DKBB~<p style="text-align: center;"> <b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Easy Peach & Blueberry Galette ala
~DKBB~<br /></span></b><span style="font-family: "Times New Roman", serif; text-align: left;">(original
recipe from </span><a href="http://www.tasteofhome.com/" style="font-family: "Times New Roman", serif; text-align: left;">www.tasteofhome.com</a><span style="font-family: "Times New Roman", serif; text-align: left;">)</span></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG-YBD-H2dWykuwu_Pbup3NJkAwLCblimKEjGJx0-e7ZnU9c853EaxZQW4Zi4ygLr-veeF_LpalQwChYen0SwKg8lrEi0zrZrHN321E7Xajsqgfoc-_RIKM0CT3-0pXruDjVKUUXngJSTpbQeea3StmDivirivyKd3UnJyMmF8CmXISz5o2GyNLyNN2Ch/s700/Peach-Blueberry-Galette_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="700" data-original-width="700" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG-YBD-H2dWykuwu_Pbup3NJkAwLCblimKEjGJx0-e7ZnU9c853EaxZQW4Zi4ygLr-veeF_LpalQwChYen0SwKg8lrEi0zrZrHN321E7Xajsqgfoc-_RIKM0CT3-0pXruDjVKUUXngJSTpbQeea3StmDivirivyKd3UnJyMmF8CmXISz5o2GyNLyNN2Ch/w200-h200/Peach-Blueberry-Galette_.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">original photo from Taste of Home<br /><br /></span></td></tr></tbody></table>You can make a pie crust for this if you prefer. I just use the rolled-up crusts you can get at the grocery store for ease and to save time, but you do you. </p>
1 lb. peaches, peeled and cut either into thin slices or diced <br />2 cups fresh or frozen blueberries <br />⅓ cup sugar <br />2 Tbsp. flour <br />¼ tsp. cinnamon <br />⅛ tsp. salt <br />1 egg, beaten <br />2 Tbsp. demerara sugar<br /><ul style="text-align: left;"><li>Preheat oven to 350°F. </li><li>Combine peaches, blueberries, sugar, flour, cinnamon, and salt. </li><li>Roll out crust, place on parchment-lined pizza pan, and arrange the fruit mixture on the inner 2/3 of the crust. </li><li>Fold the edges of the crust just over the filling, leaving the galette open in the center. </li><li>Brush the crust edges with the beaten egg and sprinkle that with the demerara sugar.</li></ul>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-36339644131099786972023-04-23T13:05:00.006-06:002023-04-23T13:07:40.160-06:00Mexican Eggs Benedict ala ~DKBB~<div style="text-align: left;"><div style="text-align: center;"> <b><span style="font-family: "Times New Roman",serif; font-size: 14pt; line-height: 107%;">Mexican Eggs Benedict ala ~DKBB~</span></b></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;"> (original recipe from <a href="http://www.thekittchen.com/">www.thekittchen.com</a>) </div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48CkMBq76gMwVPyRHCEkiqJTAeHwZ7G4IUBE-wjWdr5hC32JN8m8bEP4NNTZeKZ0Zj6Sm2NftY14z1KmgYC1fmMmHYXTrEd349L0YFKaoJSr91Tm0wSLyMY91-FODUktSCKxnghe2ty9MThxOOQHv8qKYx3WxmcwwtlnXzUACY2HMYFofnId7ZSN2bQ/s2994/IMG_2085.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2994" data-original-width="2934" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48CkMBq76gMwVPyRHCEkiqJTAeHwZ7G4IUBE-wjWdr5hC32JN8m8bEP4NNTZeKZ0Zj6Sm2NftY14z1KmgYC1fmMmHYXTrEd349L0YFKaoJSr91Tm0wSLyMY91-FODUktSCKxnghe2ty9MThxOOQHv8qKYx3WxmcwwtlnXzUACY2HMYFofnId7ZSN2bQ/w196-h200/IMG_2085.jpg" width="196" /></a></div></div></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"><div style="text-align: left;"><span style="font-size: 12pt;">Tortillas</span></div></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"><a href="https://bakinginthebackwoods.blogspot.com/2023/04/green-chile-cream-sauce-ala-dkbb.html" target="_blank">Green Chile Cream Sauce</a><br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Refried beans<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">2 slices bacon
(fried and crumbled) or fresh bacon bits<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">1 avocado, sliced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">¼ c. shredded
pepper jack cheese<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Poached eggs (as
many as you need)</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;"><o:p><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Have all ingredients
prepared ahead of time (fry and crumble bacon, slice avocado, poach eggs, warm
tortillas and refried beans), then assemble:</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Spread refried
beans on tortilla, add layer of slice avocado, crumbled bacon, and top with
poached egg. Smother all with Green Chile Cream Sauce and enjoy!</span></li></ul></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-3195339966852236852023-04-23T12:53:00.001-06:002023-04-23T13:06:52.019-06:00Green Chile Cream Sauce ala ~DKBB~<p></p><div style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 14pt; line-height: 107%;">Green Chile Cream Sauce ala ~DKBB~</span></b></div><span style="font-size: x-small;"><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Times New Roman", serif;">(original recipe from </span><a href="http://www.thekittchen.com/" style="font-family: "Times New Roman", serif;">www.thekittchen.com</a></span><span style="font-family: "Times New Roman", serif;"><span style="font-size: x-small;">)</span> </span><span style="font-family: "Times New Roman", serif;"> </span></div></span><p></p><p align="left" class="MsoNormal" style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8aDBn8uX55iztkDTrIJQIt6N0H3QCd45TMxhlBNst5JqQrd9Gw3m9vgIWB1eOXza7IC0dh2hbhHFC8LdA-Ppd9pIlexhYuwLZ5JhgsLhgZEUkp3hP0AfwnX9rlIYA184k1OQRnywYh3j-y1Zm4YCiKWNwwk2cTGaIv0fxVipgsW2LFSwHG8_wa6vpQ/s2994/IMG_2085.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2994" data-original-width="2934" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8aDBn8uX55iztkDTrIJQIt6N0H3QCd45TMxhlBNst5JqQrd9Gw3m9vgIWB1eOXza7IC0dh2hbhHFC8LdA-Ppd9pIlexhYuwLZ5JhgsLhgZEUkp3hP0AfwnX9rlIYA184k1OQRnywYh3j-y1Zm4YCiKWNwwk2cTGaIv0fxVipgsW2LFSwHG8_wa6vpQ/w196-h200/IMG_2085.jpg" width="196" /></a></div><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">3 to 4 poblano or pasilla
or hot hatch chili peppers (or a combination thereof)<br /><span style="font-size: 12pt;">1 Tbsp. butter<br /></span><span style="font-size: 12pt;">2 cloves garlic,
minced<br /></span><span style="font-size: 12pt;">½ small onion,
chopped<br /></span><span style="font-size: 12pt;">¼ c. chicken broth<br /></span></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 c. heavy cream<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ tsp. cumin<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ tsp. salt<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">¼ tsp. white
pepper<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ to ¾ c. sour
cream</span><p></p>
<p align="left" class="MsoNormal" style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Start by roasting
the peppers: Put them directly over the flame of a gas burner, rotating until
all the skin is charred, then place them in a covered bowl for 15 minutes,
letting the peppers sweat off the charred skin a bit; after 15 minutes, peel
off the skin and loosely chop the peppers, discarding the seeds (unless you
want hotter sauce).</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Melt the butter in
a saucepan over medium heat and add the onion and garlic, cooking until they
are translucent; add the chicken broth and cream and bring to a boil; then add
the chopped peppers and let boil and reduce for 6 minutes.</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Poor the pepper
mixture into a blender and liquify; season with the cumin, salt, and white pepper
and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to
taste and blend.</span></li></ul><p></p>
<p align="left" class="MsoNormal" style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Serving
suggestions:<br /></span></p><ul style="text-align: left;"><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Use as enchilada sauce
(esp. with chicken enchiladas).</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Use on
chimichangas.</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Use with tacos or fajitas.</span></li><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Use with <a href="https://bakinginthebackwoods.blogspot.com/2023/04/mexican-eggs-benedict-ala-dkbb.html" target="_blank">Mexican Eggs Benedict</a> (recipe on this blog).</span></li></ul><p></p>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-83439723716183975472023-04-16T18:10:00.000-06:002023-04-16T18:10:09.706-06:00Hot and Sour Soup ala ~CHB~<div style="text-align: left;"><div style="text-align: center;"> <b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Hot and Sour Soup ala ~CHB~</span></b></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;"><span style="font-size: x-small;">(original
recipe by Ronnie Woo)</span></div></span><span style="font-family: "Times New Roman",serif;"><o:p> <br /></o:p></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. EVVO<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 medium yellow
onion, finely chopped<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. kosher salt<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. ground
white pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 c. stemmed and
sliced shiitake mushrooms (two 4oz cans, drained, would work)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">4 c. chicken broth<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. unseasoned
rice vinegar<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 Tbsp. reduced-sodium
soy sauce<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ to 1 Tbsp. hot
sauce (add this to taste)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 Tbsp. tahini<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 tsp. grated
(fresh) ginger<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 eggs<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 cup packed baby
spinach, chopped<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Toasted sesame oil
(for serving)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Crispy wonton
strips (optional, for serving)</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p><br /><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Heat oil in large
pot over medium heat; add onion, salt, and white pepper; cook, stirring
occasionally, until onion is translucent and lightly browned (4 to 5 minutes);
add mushrooms and cook another 2 to 3 minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Stir in broth,
vinegar, soy sauce, tahini, and ginger; bring to a boil over high heat, then
reduce to medium low heat.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Whisk eggs
together in a small bowl; holding a fork to the edge of the bowl, gently pour
the eggs through the tines into the soup, stirring constantly in a circular whirlpool
motion (soup will be creamy with small fleck of egg scattered throughout);
simmer until just heated through, about 1 to 2 minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Stir in spinach
until wilted, then remove from heat.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Divide soup into
serving bowls; drizzle a little toasted sesame oil over each serving, and serve
with crispy wonton strips if desired.</span></li></ul></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-83562114529680546362023-03-18T13:53:00.003-06:002023-03-18T13:53:39.395-06:00Cavatelli with Cream of Beans & Clams ala ~DKBB~<p></p><div style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Cavatelli with Cream of Beans & Clams
ala ~DKBB~</span></b></div><span style="font-family: "Times New Roman", serif;"><div style="text-align: center;">(original
recipe from <a href="http://www.cookingwithnonna.com/">www.cookingwithnonna.com</a>)</div></span><p></p><p class="MsoNormal"><span style="font-family: "Times New Roman",serif;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TwLB6dTkPqY1MQBc_UqbchrFX8R-lOXVbeXt7D4p1A1nXgo7YGr2QzIFZNUCOgOlu5s03hxqOwvWwVlRH6Kh6XYzAedRrpb_OODXjlUKOX2Fj5TGrl9TZJGcf8davQVrV6inyWmnvaidNK5SPUKVrgxNqjppaO72kccSzq3UYZ2ToZJ6RA34nrmVbQ/s500/cropped-1491-cavatelli%20beans%20clams-1000wm.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="400" data-original-width="500" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TwLB6dTkPqY1MQBc_UqbchrFX8R-lOXVbeXt7D4p1A1nXgo7YGr2QzIFZNUCOgOlu5s03hxqOwvWwVlRH6Kh6XYzAedRrpb_OODXjlUKOX2Fj5TGrl9TZJGcf8davQVrV6inyWmnvaidNK5SPUKVrgxNqjppaO72kccSzq3UYZ2ToZJ6RA34nrmVbQ/w200-h160/cropped-1491-cavatelli%20beans%20clams-1000wm.jpg" width="200" /></a></div><p></p><p class="MsoNormal"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">The original
recipe calls for fresh clams, but I don't live where that is much of an option,
so I substituted canned clam pieces and it worked well.</span></p>
<p align="left" class="MsoNormal" style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 lb. cavatelli
pasta<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 15.5 oz. can
Cannellini beans (do not drain)<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">2 cans clam pieces
(drain, but save liquid)<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 shallot, finely
diced<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">15 to 20 cherry
tomatoes<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ cup white
(cooking) wine<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">4 cloves garlic,
minced<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 Tbsp. fresh
rosemary (dried can be substituted, adjust amount)<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Pepperoncino (hot
pepper flakes) to taste<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Salt (to taste)<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Extra virgin olive
oil (can use flavor infused if desired)</span></p>
<p align="left" class="MsoNormal" style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Drain clams,
saving liquid, and set aside.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Cook pasta
according to package instructions to an al dente consistency.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">In a large pan,
add some olive oil and sauté the shallot, garlic, and pepperoncino; once the
shallots are soft and garlic is turning gold, add the rosemary and sauté for
another minute; add the cherry tomatoes and sauté for 4-6 minutes; add white
wine and simmer until alcohol is completely evaporated.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Put the beans
(including liquid) in blender and make a cream out of them; add a bit of clam
liquid if the bean blend is too thick to easily pour out of blender.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add blended beans, all remaining clam liquid, and salt to taste to pan; simmer all at a medium heat for 10
minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add the clam meat
to the pan, cooking all for another 5ish minutes, then add in the drained
cooked pasta, stirring well to mix all together, and let cook for another 3ish
minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Serve with a drizzle
of the extra virgin olive oil of your choice.</span></li></ul><p></p>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-48657751592655885702022-03-15T21:15:00.003-06:002022-03-15T21:15:43.122-06:00Creamy Alfredo Lasagna Soup ala ~DKBB~<div style="text-align: left;"><div style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Creamy Alfredo Lasagna Soup ala ~DKBB~</span></b></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;">(original
recipe from <a href="http://www.smalltownwoman.com/">www.smalltownwoman.com</a>)</div>
</span><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;"> </div></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ lb. ground
Italian sausage<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi69kxEkbhMLvi5N5ScARdy48QdOq5B0Gft32YL_NctNL6KXQ3nIWSNc5CviDXQFfx2cFTMr3_7iwU1tJ11wUj6L-8H8-Fd2POwNjAfVUr3y8Jrhmo-SIz3Mt06k3X0eo9Z1vQ1YD8TUPH4J-_LL3piD5HIdQ4A7gUh19uztLmiHGRLNeo0BXOcE1IWOQ=s720" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="576" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEi69kxEkbhMLvi5N5ScARdy48QdOq5B0Gft32YL_NctNL6KXQ3nIWSNc5CviDXQFfx2cFTMr3_7iwU1tJ11wUj6L-8H8-Fd2POwNjAfVUr3y8Jrhmo-SIz3Mt06k3X0eo9Z1vQ1YD8TUPH4J-_LL3piD5HIdQ4A7gUh19uztLmiHGRLNeo0BXOcE1IWOQ=w160-h200" width="160" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">photo from<br />www.smalltownwoman.com</span></td></tr></tbody></table></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 small onion,
chopped<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">8 oz. sliced cremini
mushrooms<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 cloves garlic,
minced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">4 cups baby
spinach, stems removed<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">5 cups chicken
broth<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">5 lasagna noodles,
broken into smallish pieces<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 tsp. dried
oregano<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. dried basil<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3 Tbsp. butter<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3 Tbsp. flour (I
use Wondra)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 cup milk<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ to 1 cup grated Parmigiano
Reggiano cheese<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 piece rind from
Parmigiano Reggiano cheese (optional)</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p><br /><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Brown sausage in
large cooking pot over medium heat.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add onions and
mushrooms, cooking another 5-6 minutes over medium-low heat.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add spinach and
garlic, cooking for 1 minute while stirring.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add chicken broth
and simmer for 5 minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add oregano and basil
and broken lasagna noodles, stirring well, and bring to a low boil.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Cook for 10-12
minutes or until noodles are tender.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Meanwhile, in a heavy
saucepan over medium-low heat melt butter; whisk flour into melted butter and
continue cooking for 1 minute, whisking constantly until mixture is bubbling.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Slowly whisk in
milk until mixture is smooth and thickened, about 3-5 minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Turn off heat and
slowly whisk in cheese; when cheese is fully incorporated and mixture is
creamy, slowly whisk into soup mixture.</span></li></ul><div>Serve with garlic bread or a hearty artisan bread.</div></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-86854336934122734782022-03-05T15:01:00.000-07:002022-03-05T15:01:09.326-07:00Cajun Shrimp Pasta ala ~DKBB~<p style="text-align: center;"> <b style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Cajun
Shrimp Pasta ala ~DKBB~<br /></span></b><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 107%; text-align: left;">(original recipe
from </span><a href="http://www.carlsbadcravings.com/" style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 10.0pt; line-height: 107%;">www.carlsbadcravings.com</span></a><span style="font-family: "Times New Roman", serif; font-size: 10pt; line-height: 107%; text-align: left;">)</span></p><div><span style="line-height: 107%; text-align: left;"><div style="font-family: "Times New Roman", serif; font-size: 10pt; text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 lb. medium
frozen shrimp (tails on)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. Cajun
seasoning (divided)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. lime juice
(divided)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. garlic
powder<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">8 oz. uncooked
fettuccine<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. olive oil
(divided)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. butter
(divided)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ large (red)
onion, cut in half and thinly sliced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3 small bell
peppers (any colors) OR 1 large bell pepper (any color), thinly sliced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. salt<br /></span><div style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">¼ tsp. pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">⅛ to ¼ tsp. cayenne
pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. flour<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3 to 4 garlic
cloves, minced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1½ cups chicken
broth<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ cup heavy cream<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 14 oz. can
fire-roasted tomatoes, well drained<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ cup grated
Parmigiana Reggiano cheese</span></div></div><ul style="text-align: left;"><li><span style="line-height: 107%; text-align: left;">Thaw shrimp; add to medium bowl and toss well with 1 Tbsp. Cajun seasoning, 1 Tbsp. lime juice, and ½ tsp. garlic powder; set aside.</span></li><li><span style="line-height: 107%; text-align: left;">Cook fettuccine in salted water according to package directions until al dente, reserving ½ cup pasta water, then drain well and set aside.</span></li><li><span style="line-height: 107%; text-align: left;">Melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium heat in a large heavy bottom skillet; add shrimp and spread in even layer, cooking 3 to 4 minutes – just until shrimp are heated through – flipping shrimp half way through cooking; set aside. After shrimp has cooled, you can chop the tails off if you desire.</span></li><li><span style="line-height: 107%; text-align: left;">To the now empty pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-high heat; add onions, bell peppers, 1 to 3 tsp. Cajun seasoning (your heat preference), salt, pepper, and cayenne pepper; cook for 2 to 4 minutes; add garlic, sprinkle in flour, and cook for an additional 1 to 2 minutes.</span></li><li><span style="line-height: 107%; text-align: left;">Turn heat to low and whisk in chicken broth and heavy cream, stirring constantly until smooth; stir in diced tomatoes.</span></li><li><span style="line-height: 107%; text-align: left;">Increase heat to medium high and bring sauce to a simmer; simmer until thickened, stirring occasionally, 3 to 5 minutes.</span></li><li><span style="line-height: 107%; text-align: left;">Reduce heat to low and stir in 1 Tbsp. lime juice and the cooked shrimp and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency.</span></li><li><span style="line-height: 107%; text-align: left;">Taste and season with additional salt, pepper, and/or cayenne pepper as desired.</span></li><li><span style="line-height: 107%; text-align: left;">Serve with a garnish of grated Parmigiana Reggiano cheese.</span></li></ul><div>NOTE: Adding cooked, sliced andouille sausage knock this dish up a notch.</div> </span></div>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-59499443335520754232021-11-10T20:42:00.002-07:002021-11-10T20:42:21.417-07:00Perfect Potato Soup ala ~DKBB~<div style="text-align: left;"><div style="text-align: center;"> <b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Perfect Potato Soup ala ~DKBB~</span></b></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;">(original
recipe from The Pioneer Woman)</div></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> <br /></o:p></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">4 to 6 slices
bacon, cut into ½ inch pieces)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 large onion,
diced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3 to 4 whole
carrots, peeled and diced into small pieces<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3 stalks celery,
diced into small pieces<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">4 medium potatoes,
peeled and diced into small pieces<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">4 cups chicken
broth<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">3 Tbsp. flour<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 cup milk<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 cup cream<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. salt (more
to taste)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Fresh cracked
pepper to taste<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. cayenne
pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. garlic salt<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ tsp. smoked
paprika<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 tsp. oregano<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 tsp. rosemary<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 tsp. dried
parsley</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p><br /><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Cook bacon in soup
pot over medium-low heat; cook until just under crisp; remove bacon for now,
but leave grease.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add onions,
carrots, and celery to bacon grease and cook on medium, stirring occasionally,
for about 5 minutes; add potatoes, salt, and pepper and cook for a few more
minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Pour in broth and
bring all to gentle boil; cook for about 15 minutes or until potatoes start to
get tender.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Mix the flour and
milk in a jar with a lid, shaking until well blended; pour into the soup and cook
all 5 minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add in the
seasonings, cooked bacon, and cream; let all simmer for about 30 minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">You can use an
automatic pan stirring device (like a Uutensil StirrTime) to get everything
well blended and keep things from sticking to the bottom of the pot.</span></li></ul></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-66931881155994180462021-09-12T21:13:00.010-06:002021-09-12T21:13:59.270-06:00Just Peachy Pork Tenderloin ala ~DKBB~<div style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: left; text-indent: -.25in;"><div style="text-align: center;"><span style="text-indent: -0.25in;"> </span><span style="font-family: "Times New Roman", serif; font-size: 14pt; text-indent: -0.25in;">Just Peachy Pork Tenderloin ala ~DKBB~</span></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;"><span style="text-indent: -0.25in;">(original
recipe from tasteofhome.com)<br /><div style="text-align: center;"><span style="font-size: 12pt; text-align: left; text-indent: -0.25in;"> </span></div></span></div></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><div class="separator" style="clear: both; text-align: right;"><a href="https://1.bp.blogspot.com/-KP7i44LOn14/YT7BgvVYKvI/AAAAAAAC_vU/SWCkB-BaYhYb_MOynXHZ1tjLGZQDf3D9gCLcBGAsYHQ/s2048/DKB_0015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="133" src="https://1.bp.blogspot.com/-KP7i44LOn14/YT7BgvVYKvI/AAAAAAAC_vU/SWCkB-BaYhYb_MOynXHZ1tjLGZQDf3D9gCLcBGAsYHQ/w200-h133/DKB_0015.JPG" width="200" /></a></div>1 lb. pork tenderloin<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">4 medium peaches, peeled
and diced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 Tbsp. lemon juice<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">¼ to ½ c. peach
preserves (I prefer Peach Habanero preserves)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 to 2 Thai
chilies, chopped very small<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> <br /></o:p></span><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Combine
peaches, lemon juice, preserves, and chilies; mash all together with potato
masher.<br /><o:p></o:p></span><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Fill
the pork tenderloin with some of the peach mixture and tie the two pieces
together; place tied tenderloin in roasting pan and add more of the mixture on
top of the pork.<br /><o:p></o:p></span><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Cook
unused portion of mixture on stove at low temperature and use at least once to
baste the pork while it is cooking.<br /><o:p></o:p></span><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Cook
tenderloin in Traeger pellet grill, smoking the pork for 1 to 1½ hours, then
turn temperature to 275° F until meat approaches temperature, then turn down
the heat and allow to smoke until full temperature (of 165° F) is reached.<br /><o:p></o:p></span><span style="font-family: Symbol; font-size: 12.0pt; line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Serve
with leftover basting sauce.<o:p></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-40993137086396380872021-09-12T20:47:00.003-06:002021-09-12T20:47:56.571-06:00Peaches, Basil, and Red Onion Salad ala ~DKBB~<p style="text-align: center;"><b style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 14.0pt; line-height: 107%;">Peaches, Basil, and Red Onion Salad ala
~DKBB~<br /></span></b><span style="font-family: "Times New Roman", serif; text-align: left;">(original
recipe from delish.com)</span></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jIGmPuIOQ_A/YT67SzffuWI/AAAAAAAC_vM/XBqJqqzXiB4IYDG9DgaedjuioZhJ1zOrQCLcBGAsYHQ/s2048/DKB_0013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="150" src="https://1.bp.blogspot.com/-jIGmPuIOQ_A/YT67SzffuWI/AAAAAAAC_vM/XBqJqqzXiB4IYDG9DgaedjuioZhJ1zOrQCLcBGAsYHQ/w200-h150/DKB_0013.JPG" width="200" /></a></div><span style="font-family: "Times New Roman", serif; font-size: 12pt;">3 peaches, chopped<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ red onion,
chopped<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ c. fresh basil,
chopped<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Juice of ½ lemon<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ tsp. Kosher salt<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Freshly ground
pepper<br /></span><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 Tbsp. extra virgin
olive oil</span><p></p><p></p>
<p align="left" class="MsoNormal" style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">Toss all together and enjoy!</span></p>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-11915798924716208852021-03-27T19:59:00.010-06:002021-03-28T09:04:18.075-06:00Japanese Curry ala ~CHB~<div style="text-align: left;"><div style="text-align: center;"><b><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%;">Japanese Curry ala ~CHB~</span></b></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;"><span style="font-size: x-small;">(original
recipe from norecipes.com)</span></div></span><u><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Curry<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-lmlF-ciZYiU/YF_i_rLvPmI/AAAAAAACZdk/08TxU2Dxf_MmJZL-cPk8MgqW7nuLnS4ygCLcBGAsYHQ/s900/japanese-curry-011-900x506.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="506" data-original-width="900" height="113" src="https://1.bp.blogspot.com/-lmlF-ciZYiU/YF_i_rLvPmI/AAAAAAACZdk/08TxU2Dxf_MmJZL-cPk8MgqW7nuLnS4ygCLcBGAsYHQ/w200-h113/japanese-curry-011-900x506.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Photo from norecipes.com</span></td></tr></tbody></table></span></u><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;"><br /></span></div><div style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1 lb. boneless skinless
chicken thighs<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1 tsp. salt<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">¼ tsp. ground black
pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">⅓ c. canola oil<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">2 large garlic
cloves, minced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">½ tsp. or inch fresh
ginger<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">2 large onions, thinly
sliced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">2½ tsp. to 3 Tbsp.
curry powder (depending on taste and tolerance)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">3 c. chicken stock<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">2 carrots, cut
into chunks<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">½ medium apple,
peeled, cored, and grated<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">2 Tbsp. chunou sauce
(2 parts ketchup to 1 part Worcestershire sauce in a pinch)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1½ tsp. unsweetened
cocoa powder<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1 Tbsp. tomato
paste<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1 tsp. salt</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">¾ tsp. turmeric</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">1 tsp. Szechuan
peppercorns</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman", serif; font-size: 12pt;">½ tsp. cumin</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1 bay leaf<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">2 medium potatoes,
peeled and cut into chunks<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">¾ to 1 c. frozen
peas<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;"><o:p><br /></o:p></span><u><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Roux<br /></span></u><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1 Tbsp. unsalted
butter<br /></span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">1 Tbsp. flour</span><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;"><o:p> <br /><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Clean any large
bits of fat or tendon from the chicken and cut into large chunks; sprinkle with
salt and pepper and mix to distribute evenly.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Heat the oil in a
heavy-bottomed pan over medium heat until hot and shimmering, then add the
chicken in a single layer; let chicken brown undisturbed about 5 minutes; flip
chicken and let it brown on the other side.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Turn down the heat
to medium-low and transfer chicken to a bowl using tongs, making sure to leave
as much oil in the pan as possible.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Add the garlic and
ginger and fry in the oil until it’s not sizzling as much and it reaches a rich
caramel brown color.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Add the onions,
stirring to coat with oil; cover with a lid and let the onions steam until translucent
and limp (about 10-15 minutes).</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Remove the lid,
turn up the heat to medium, and continue frying the onions, stirring constantly
until pan contents are reduced to about 1/8 of original volume and it forms a
shiny caramel brown paste (20-30 minutes); if the onion starts to stick to the
pan before fully caramelized, try scrubbing off the stuck bits with a spatula,
and if that doesn’t work, add a tiny bit of water to the area where things are
sticking and use spatula to scrape.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">When the onions
are fully caramelized, add the curry powder and sauté briefly until very
fragrant.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Return chicken to
pot and add chicken stock, carrots, grated apple, chunou sauce, tomato paste,
cocoa powder, salt, turmeric, peppercorns, cumin, and bay leaf; bring to a boil over high heat, then reduce
heat, cover, and simmer for 15 minutes.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">In the meantime, make
the roux by adding the butter and flour to a small saucepan over medium heat;
use spatula to stir constantly until bubbling subsides and roux is light brown
in color.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">When potatoes are
tender, taste and adjust salt to taste; if you like your curry sweeter, you can
add some honey to taste.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Finish the curry
by stirring in the roux and green peas; bring to a boil to thicken.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 11.5pt; line-height: 107%;">Serve with hot
rice or on top of a bowl of udon noodles.</span></li></ul></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-12764844312382604282021-03-18T21:50:00.015-06:002021-03-18T22:07:18.129-06:00Vegetarian Moussaka ala ~DKBB~<div style="text-align: left;"><div style="text-align: center;"><span style="font-family: "Times New Roman", serif; font-size: 14pt;">Vegetarian Moussaka ala ~DKBB~</span></div><span style="font-family: "Times New Roman",serif; line-height: 107%;"><div style="text-align: center;"><span>(original recipe from myrecipes.com)</span></div></span><p style="text-align: left;"></p><p style="text-align: left;"></p><p><a href="https://1.bp.blogspot.com/-Oa5KlQr1HhY/YFQfNXIkwDI/AAAAAAACZWc/PZxQVW7BgNYYv-1D172DT-VOKMqCC4UTACLcBGAsYHQ/s2048/DKB_0005.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1965" height="200" src="https://1.bp.blogspot.com/-Oa5KlQr1HhY/YFQfNXIkwDI/AAAAAAACZWc/PZxQVW7BgNYYv-1D172DT-VOKMqCC4UTACLcBGAsYHQ/w192-h200/DKB_0005.jpg" width="192" /></a></p><p></p><p align="left" class="MsoNormal"><span style="font-family: "Times New Roman", serif; line-height: 107%;">3 peeled
eggplants, cut into ½” thick slices<br />Olive oil<br />Cooking spray<br />2 c. chopped
onion<br />4 cloves garlic,
minced<br />¾ c. bulgur<br />¼ tsp. ground
allspice<br />¼ tsp. ground
cinnamon<br />⅛ tsp. ground
cloves<br />2 c. organic
vegetable broth<br />1 tsp. dried
oregano<br />1 14.5 oz. can fire-roasted
tomatoes, undrained -OR- 1 container fresh grape tomatoes & ½ can
fire-roasted<br />1 Tbsp. butter<br />2 Tbsp. flour (I
prefer Wondra for this)<br />1 c. milk<br />2 Tbsp. finely
grated Parmesan-Reggiano cheese<br />¼ tsp. salt<br />1 large egg,
lightly beaten</span></p><ul style="text-align: left;"><li><span style="line-height: 107%;">Heat a large
skillet over medium-high heat; add olive oil to pan and swirl to coat; add
chopped onions and sauté for 8 minutes; add garlic and sauté for 1 minute; add
bulgur and cook for 3 minutes or until bulgur is lightly toasted, stirring
frequently; add spices; cook 1 minute, stirring constantly.</span></li><li><span style="line-height: 107%;">If using grape
tomatoes, add now and allow to blister, if NOT using grape tomatoes, skip this
step.</span></li><li><span style="line-height: 107%;"><span>Stir in vegetable
broth, oregano, and canned tomatoes (full can or ½ can, depending upon use of
grape tomatoes); bring to a boil, then reduce heat and simmer 20 minutes or until
thickened, stirring occasionally.</span></span></li></ul><ul style="text-align: left;"><li><span>Melt butter in a
saucepan over medium heat; add flour and cook 1 minute, stirring constantly
with whisk until well blended; gradually add milk, stirring constantly with whisk;
bring to a boil, then reduce heat to medium-low and simmer 5 minutes or until
thickened, stirring frequently; stir in cheese and salt; remove from heat and
cool slightly; add egg, stirring well with whisk.</span></li></ul><ul style="text-align: left;"><li><span style="line-height: 107%;">Preheat oven to
350° F.</span></li><li><span style="line-height: 107%;"><span>Arrange ½ of the broiled
eggplant slices in 11x17 inch glass baking dish coated with cooking spray.</span></span></li><li><span style="line-height: 107%;"><span>Spread bulger
mixture evenly over eggplant slices; arrange remaining eggplant slices over
bulgur layer; top all with milk/cheese mixture.</span></span></li><li><span style="line-height: 107%;"><span>Bake for 40
minutes, then remove from oven and increase oven temperature to 475° F; return
dish to oven for 4 minutes or until top is browned.</span></span></li><li><span>Let stand 10
minutes before serving.</span></li></ul><p></p></div><div style="text-align: left;"><p style="text-align: left;"></p><p style="text-align: left;"></p><p></p><p></p><p></p><p></p><p style="text-align: left;"></p><p></p></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-72868289008096113962021-02-25T20:47:00.005-07:002021-02-25T20:47:53.055-07:00One-Pot Tomato Chickpeas and Orzo ala ~CHB~<div style="text-align: left;"><div style="text-align: center;"><span style="font-family: "Times New Roman", serif; font-size: 14pt;"><b>One-Pot Tomato Chickpeas and Orzo ala ~CHB~</b></span></div><span style="font-family: "Times New Roman",serif;"><div style="text-align: center;">(original
recipe from <a href="http://www.thekitchn.com/">www.thekitchn.com</a>)</div></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p> <br /></o:p></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 Tbsp. olive oil<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 small yellow
onion, diced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 shallot, diced
(if desired)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">¼ to ½ green
pepper, diced (if desired)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Fresh mushrooms, sliced
(if desired)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Broccoli florets
(if desired)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">½ lb. dried orzo
pasta (about 1¼ cups)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 cloves garlic,
minced<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Kosher salt<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Freshly ground
black pepper<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">2 c. vegetable
broth<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 14.5 oz. can
fire roasted tomatoes<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">1 15 oz. can
chickpeas, drained and rinsed)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">¼ c. finely grated
cheese (Parmesan or Reggiano Parmesan)<br /></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Greek seasoning to
taste</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><o:p><br /><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Heat the oil in a
large Dutch oven or pot over medium-high heat until shimmering; add the onion
(and desired other veggies) and sauté until softened and fragrant (about 3 minutes).</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Add the orzo and
garlic, season with salt and pepper, and sauté until fragrant (about 1 minute).</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Stir in the broth,
tomatoes, and chickpeas and bring to a boil; cover, reduce to a simmer, and
cook, stirring frequently so orzo doesn’t stick, until most of the liquid is
absorbed and the pasta is al dente, (about 10 minutes). If the pasta is not
cooked adequately at this point, add a splash of broth to the pot and continue
to simmer until it is al dente.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Stir in the
cheese; add Greek seasoning to taste; cook for another minute or two.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Serve with additional
grated cheese as garnish.</span></li></ul></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-17165703829864567262020-12-06T20:40:00.005-07:002020-12-06T20:46:21.578-07:00Favorite Chicken Pot Pie ala ~DKBB~<p></p><div style="text-align: center;"><span style="font-size: 14pt;"><b>Favorite Chicken Pot Pie ala ~DKBB~</b></span></div><span style="font-size: 10pt;"><div style="text-align: center;"><span style="font-size: 10pt;">(original recipe from Karen
Johnson on tasteofhome.com)<span style="font-size: 10pt; text-align: left;"><o:p><br /><br /></o:p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--aqdil4sQ1o/X82k0fpOOwI/AAAAAAACX8c/8L76w2U_pWIVOPnEJA4qwaEpUhMmsHeYwCLcBGAsYHQ/s2048/DKB_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="2048" height="139" src="https://1.bp.blogspot.com/--aqdil4sQ1o/X82k0fpOOwI/AAAAAAACX8c/8L76w2U_pWIVOPnEJA4qwaEpUhMmsHeYwCLcBGAsYHQ/w200-h139/DKB_0012.jpg" width="200" /></a></div></span></span></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-size: 12pt;">1 cup peeled and diced potatoes<br /></span><span style="font-size: 12pt;">1 cup peeled and diced carrots<br /></span><span style="font-size: 16px;">½</span><span style="font-size: 12pt;"> cup butter, cubed<br /></span><span style="font-size: 12pt;">½ to 1 cup chopped onion<br /></span><span style="font-size: 12pt;">½ to 1 cup sliced celery<br /></span><span style="font-size: 12pt;">1 cup flour<br /></span><span style="font-size: 12pt;">1 </span><span style="font-size: 12pt;">tsp.
salt<br /></span><span style="font-size: 16px;">1 tsp. white pepper<br /></span><span style="font-size: 12pt;">½ to 1 tsp. dried thyme<br /></span><span style="font-size: 12pt;">¼ to ½ tsp. rubbed sage<br /></span><span style="font-size: 12pt;">¼ to ½ tsp. smoked paprika<br /></span><span style="font-size: 12pt;">1½ cups chicken broth<br /></span><span style="font-size: 12pt;">¾ cup milk<br /></span><span style="font-size: 12pt;">3 to 4 cups cooked chicken (I used
canned white chicken breast, drained)<br /></span><span style="font-size: 12pt;">1 to 2 cups frozen mixed
vegetables<br /></span><span style="font-size: 12pt;">1 frozen pie crust -and- 1
refrigerated pie crust per pie*</span></div></div></span>
<p align="left" class="MsoNormal" style="margin-left: 0.25in;"></p><ul><li><span style="font-size: 12pt; mso-bidi-font-family: "Times New Roman";">Preheat oven to
425° F.</span></li><li><span style="font-size: 12pt;">Place potatoes
and carrots in large saucepan and add water to cover; bring to a boil; reduce
heat and cook, covered for 8-10 minutes or until veggies are crisp-tender;
drain.</span></li><li><span style="font-size: 12pt;">In large
skillet, heat butter over medium-high heat. Add onion and celery, sauté until
tender.</span></li><li><span style="font-size: 12pt;">Stir in flour
and all seasonings until blended; gradually stir in broth and milk; bring to a
boil, stirring constantly; cook and stir 2 minutes or until thickened; stir
chicken, peas, corn, and potatoes/carrots into mixture; remove from heat.</span></li><li><span style="font-size: 12pt;">Pour chicken
mixture into pie; place pastry sheet over top of pie pan, trimming and fluting
edges; cut slits in top. Repeat for second pie.*</span></li><li><span style="font-size: 12pt;">Egg wash the
top of the pie you are baking.</span></li><li><span style="font-size: 12pt;">Bake on baking
sheet (as pie may run over) 35-40 minutes; at 20 minutes left, cover pie with
loose foil to avoid crust burning. Let stand 15 minutes before cutting.</span></li></ul><p></p>
<p align="left" class="MsoNormal" style="text-align: left;"><span style="font-size: 12pt;">*</span><i style="font-size: 12pt;">Freeze Option</i><span style="font-size: 12pt;">: Cover and freeze unbaked pie. To use, remove from
freezer 30 minutes before taking (but do not completely thaw).</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">Preheat oven to 425° F. Place pie on baking
sheet; cover edges loosely with foil. Bake 30 minutes; reduce oven setting to
350° F and bake 70-80 minutes longer or until crust is golden brown and a
thermometer inserted in center reads 165° F.</span></p>DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-11177834837463133852020-09-16T22:46:00.004-06:002020-09-18T17:07:37.416-06:00Zucchini Pizza Casserole ala ~DKBB~<div style="text-align: center;"><p align="center" class="MsoNormal"><b><span style="font-size: 14pt;">Zucchini Pizza Casserole ala ~DKBB~<br /></span></b><span style="font-size: 10pt;">(original recipe from tasteofhome.com)</span></p></div><div style="text-align: left;">3 to 4 cups grated
zucchini<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mAx6CmOfaxc/X2LpgjPg09I/AAAAAAACWpw/Xpay6sbFR3Uft5hlNgDwm7D_Oxy87Vh2ACLcBGAsYHQ/s797/DKB_0124.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="797" data-original-width="667" height="222" src="https://1.bp.blogspot.com/-mAx6CmOfaxc/X2LpgjPg09I/AAAAAAACWpw/Xpay6sbFR3Uft5hlNgDwm7D_Oxy87Vh2ACLcBGAsYHQ/w186-h222/DKB_0124.JPG" width="186" /></a></div><span style="mso-bidi-font-size: 12.0pt;">½ tsp. salt<br /></span><span style="mso-bidi-font-size: 12.0pt;">2 large eggs<br /></span><span style="mso-bidi-font-size: 12.0pt;">½ c. grated Parmesan
cheese<br /></span><span style="mso-bidi-font-size: 12.0pt;">2 c. shredded
mozzarella cheese, divided<br /></span><span style="mso-bidi-font-size: 12.0pt;">1 c. shredded
cheddar cheese, divided<br /></span><span style="mso-bidi-font-size: 12.0pt;">1 lb. ground beef<br /></span><span style="mso-bidi-font-size: 12.0pt;">½ lb. Italian
sausage<br /></span><span style="mso-bidi-font-size: 12.0pt;">½ c. chopped onion<br /></span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">⅓</span><span style="mso-bidi-font-size: 12.0pt;"> c. chopped
green pepper<br /><o:p></o:p></span><span style="mso-bidi-font-size: 12.0pt;">1 to 2 cloves
garlic, minced<br /></span><span style="mso-bidi-font-size: 12.0pt;">1 15oz can tomato
sauce<br /></span><span style="mso-bidi-font-size: 12.0pt;">1 4oz can mushrooms,
drained<br /></span><span style="mso-bidi-font-size: 12.0pt;">Italian seasoning to
taste<br /></span><span style="mso-bidi-font-size: 12.0pt;">35 to 50 small
pieces pepperoni, cut in quarters<br /></span><span style="mso-bidi-font-size: 12.0pt;">Fresh basil, chopped,
as garnish</span><span style="mso-bidi-font-size: 12.0pt;"><o:p><br /><ul style="text-align: left;"><li><span style="mso-bidi-font-size: 12.0pt;">Preheat oven to 400</span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">°</span><span style="mso-bidi-font-size: 12.0pt;"> F.<br /><o:p></o:p></span></li><li><span style="mso-bidi-font-size: 12.0pt;">Place grated
zucchini in colander and sprinkle with salt; let stand 10 minutes, then squeeze
out the moisture.</span></li><li><span style="mso-bidi-font-size: 12.0pt;">Combine zucchini
with eggs, Parmesan, and half of the mozzarella and cheddar cheeses; press into
a greased 13 x 9 inch baking dish; bake 20 minutes.</span></li><li><span style="mso-bidi-font-size: 12.0pt;">Meanwhile, in a
large skillet, cook beef, Italian sausage, onion, and green pepper over medium
heat until meat is no longer pink; drain as needed; add garlic and cook another
2 minutes; add mushrooms, tomato sauce, and Italian seasoning and simmer while
the zucchini crust bakes.</span></li><li><span style="mso-bidi-font-size: 12.0pt;">When crust is done,
remove from oven and lower oven temperature to 375</span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">°</span><span style="mso-bidi-font-size: 12.0pt;"> F.<br /><o:p></o:p></span></li><li><span style="mso-bidi-font-size: 12.0pt;">Spoon meat mixture
over zucchini crust, cover with pepperoni, and sprinkle all with remaining
cheeses; bake 15 to 20 minutes.</span></li></ul>Garnish with fresh,
chopped basil if desired.<br /><div><p class="MsoNormal">Freeze option: Cool
baked casserole completely; cover and freeze. To use, partially thaw in fridge overnight; remove from fridge 30 minutes before baking; preheat oven to 350° F; unwrap casserole; reheat on a lower oven
rack until heated through and a thermometer inserted in center reads 165° F.<o:p></o:p></p></div></o:p></span></div>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-19866196264030211432020-07-07T20:38:00.002-06:002020-07-07T20:40:34.768-06:00Radish Green Dal ala ~DKBB~<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt;">Radish Greens Dal ~ala~ DKBB</span></b><span style="font-size: 14.0pt;"><o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 11.0pt;">(original recipe by Jiya Jesh)<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">When your garden gives
you radishes, don’t toss out those radish greens!</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 cups chopped radish
greens</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-H2IQIsQ4GS8/XwUw6nUjSXI/AAAAAAACIjQ/Ba0Q3RS3OEof5FgpzpqjdC9e0luyl9apwCLcBGAsYHQ/s1600/DKB_0004.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="992" data-original-width="922" height="200" src="https://1.bp.blogspot.com/-H2IQIsQ4GS8/XwUw6nUjSXI/AAAAAAACIjQ/Ba0Q3RS3OEof5FgpzpqjdC9e0luyl9apwCLcBGAsYHQ/s200/DKB_0004.JPG" width="185" /></a></div>
1 cup split yellow
lentils<o:p></o:p><br />
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 large onion,
chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 large tomato,
chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 oz. diced Hatch
green chilis<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. finely
chopped ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ tsp. turmeric powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. mustard seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. cumin seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ to ½ tsp. cayenne<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Curry of choice to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">2 Tbsp. oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">Salt to taste</span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="mso-bidi-font-size: 12.0pt;">Wash the radish
leaves thoroughly, then finely chop the washed leaves and set aside.</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">Rinse the split
yellow lentils; cook per package directions.</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">Heat oil in skillet;
add mustard seeds; when mustard seed sputter, add cumin seeds.</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">When cumin seeds
start to crackle and slightly change color, add in the onions, ginger, turmeric,
cayenne, curry, and green chilies; sauté until onions are tender; add in tomatoes
and fry for 1 minute.</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">Add the chopped
radish leaves and salt; cover with a lid and cook on medium low until radish
leaves are wilted and incorporate (2 to 4 minutes).</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">Drain lentils and
mash; add to skillet and cook on medium low heat for 5 to 10 minutes to fully
incorporate flavors (add water if needed).</span></li>
</ul>
Serve with naan.DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-46952711308676232292020-06-28T14:51:00.002-06:002020-06-28T14:52:23.055-06:00Chicken with Citrus Chimichurri Sauce ala ~DKBB~<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt;">Chicken with Citrus Chimichurri Sauce ala ~DKBB~<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 11.0pt;">(original recipe from Tyffanie Perez on <a href="http://www.tasteofhome.com/">www.tasteofhome.com</a>)</span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 c. water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ c. kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 Tbsp. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. grated lemon
zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 tsp. grated orange
zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">4 boneless, skinless
chicken breasts<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span style="mso-bidi-font-size: 12.0pt;">Chimichurri sauce<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">½ c. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ c. packed fresh
parsley sprigs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 Tbsp. minced fresh
thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 Tbsp. lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 Tbsp. orange juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">1 clove garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-size: 12.0pt;">¼ tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">⅛</span><span style="mso-bidi-font-size: 12.0pt;"> tsp. pepper</span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="mso-bidi-font-size: 12.0pt;">In a large bowl,
whisk water, salt, honey, and zests until salt is dissolved; add chicken,
making sure it’s submerged; refrigerate up to 2 hours.</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">Pulse sauce
ingredients in a blender or food processor until smooth; reserve ½ c. sauce for
serving.</span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">Remove chicken from
marinade, rise, and pat dry; brush chicken with remaining sauce and grill,
covered, over medium high heat (or broil 4 inches from heat) until thermometer
reads 165</span><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">°</span><span style="mso-bidi-font-size: 12.0pt;"> F, 4 to 6
minutes per side.<o:p></o:p></span></li>
<li><span style="mso-bidi-font-size: 12.0pt;">Serve with reserved
sauce.</span></li>
</ul>
DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0tag:blogger.com,1999:blog-6061016274658645010.post-7660980080689922472020-05-25T20:42:00.000-06:002020-05-25T20:44:52.052-06:00Chuck's BBQ Spareribs<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt;">Chuck’s BBQ Spareribs<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3 lbs. spareribs<o:p></o:p></div>
<div class="MsoNormal">
Kosher salt<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.smokinggunjerky.com/online-store/Applewood-Seasoning-p80053544" target="_blank">Smoking Gun Applewood seasoning</a> <o:p></o:p></div>
<div class="MsoNormal">
<a href="https://www.facebook.com/morubseasoning/" target="_blank">Mo’Rub</a> (or your favorite BBQ rub)<o:p></o:p></div>
<div class="MsoNormal">
<a href="https://bakinginthebackwoods.blogspot.com/2012/08/chbs-sweet-spicy-bbq-sauce.html" target="_blank">Chuck’s Ghost Pepper BBQ Sauce</a><o:p></o:p></div>
<div class="MsoNormal">
Brown sugar<o:p></o:p></div>
<div class="MsoNormal">
Molasses</div>
<div class="MsoNormal">
</div>
<ul>
<li>Peel the silver skin, then rub in a light layer of Kosher salt;
add the Smoking Gun Applewood rub; add the Mo’s Rub (or your favorite BBQ rub).</li>
<li>Place the ribs directly on the grate in a smoker (i.e.,
Traeger) at 165<span style="mso-bidi-font-family: "Times New Roman";">°</span> F;
smoke for 3 hours.</li>
<li>Pull the ribs after 3 hours; place them on a BIG piece of heavy-duty
foil; slather them all over with Chuck’s Ghost Pepper BBQ Sauce (a/k/a Dad Guy’s
Kick@ss BBQ Sauce); sprinkle about ¼ cup of brown sugar over the top, then
drizzle with molasses.</li>
<li>Seal the foil; place the ribs back in the smoker at 325<span style="mso-bidi-font-family: "Times New Roman";">°</span> F for 1 hour; remove
and rest for 20 minutes before serving.</li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />DKBBhttp://www.blogger.com/profile/09196491564642160029noreply@blogger.com0